Looking for a 100% healthy stuffed sweet potato recipe? You found it! These vegan Kale Quinoa Stuffed Sweet Potatoes are choked full of nutrition and the Out of This World Tahini Herb Sauce on top of them will make you want to eat 500 of them.
I’ve been seeing stuffed sweet potato recipes all over the internet lately but I had never even tried a “baked” sweet potato before. With a Peruvian mother I obviously grew up eating sweet potato all the time. Or I should better say, was forced to eat sweet potato all the time. I didn’t like it at all when I was a kid. Same story with quinoa. I actually can’t stop laughing every time a “new” food becomes all hip and starts being considered a super food. About 80% of those foods were part of my daily diet as a child. Quinoa and sweet potato used to be two foods I had to be forced to eat. I didn’t like them at all. Now I absolutely love both of them!! Besides, baked sweet potato or sweet potato cooked in delicious broths tastes SO much better than just cooked in water :)
I’m not in love with the photos for there stuffed sweet potatoes to be honest but sweet potatoes simply aren’t pretty, are they? It’s really hard to “style” a sweet potato. I promise you though, as soon as you dig into this dish you will instantly forget about its ugliness and swear they look pretty. Love makes blind. Remember?
Kale IS a new food to me. I never tried kale until I moved to North America. I wonder if it even grows in Germany because I haven’t seen it in any supermarket in the area I come from. In Peru I haven’t seen it either nor heard about it. I love it though. I love the consistency of kale and that it doesn’t get soggy and too soft when you cook it. It stays crunchy even after several minutes of sautéing.
For those of you that are new to baking sweet potatoes, just like I was, here are a few tips.
How to bake Stuffed Sweet Potatoes
Preheat oven to 350F. With more heat you risk burning the outside while the inside doesn’t cook through).
Don’t bake them stuffed. Keep the sweet potato as whole and stuff it once baked through. If you cut it in half all the moisture evaporates and you end up with VERY dry flesh.
Poke the sweet potato all over with a fork so some steam can escape. That way you avoid the potato braking into pieces because of too much pressure inside the skin.
Once you take the potato out, wait at least 10 minutes for it to cool down a little before cutting open. This for two reasons. One, in order not to burn yourself and two in order to avoid too much steam evaporating and again, dry up the flesh.
The most important about this stuffed sweet potato recipe I must say though is this Out of This World Tahini Herb Sauce. It is ESSENTIAL!